Combine the flour and butter in a large bowl. Using your fingertips, rub the butter into the flour until it resembles breadcrumbs
Stirring with a knife, gradually mix in enough water to combine. Turn the pastry onto a lightly floured work surface and rub gently together until smooth.
Roll the pastry out between 2 sheets of baking paper large enough to fit into a greased shallow 23 cm (9inch) loose-bottomed flan tin.
Preheat the oven to moderate 180C (350F/Gas 4). Ease the pastry into the tin. Refrigerate for 15 minutes.
Lay a sheet of baking paper over the pastry base. Fill with dried beans or rice. Bake for 10 minutes. Remove the paper and beans or rice. Cook the base for a further 10 minutes. Remove from the oven and cool completely
Cook the bacon in a frying pan over a medium heat until crisp. Sprinkle the bacon over the pastry base. Scatter the grated cheese over the top.
Place the flan tin on a baking tray. Whisk the eggs, cream, milk, nutmeg and some pepper in a jug. Pour the egg mixture over the bacon and cheese. Sprinkle with chives, if you wish. Bake the quiche for 30 minutes or until golden and set. Serve hot or cold.